Pitting and Coring Fruit

To remove the pit from a stone fruit, cut around the circumference of the fruit, down to the pit, using the seam as a guide. Twist the two sections of the fruit in opposite directions to release the flesh from the seed.

To core apples and pears, either use a special coring tool or cut the fruit from the core in four segments. Then cube or slice as desired.

Peeled apples, pears, and other fruits that oxidize quickly when their flesh comes in contact with the air may be tossed in a small amount of lemon juice to prevent browning during preparation.